Author: Rob Cargell

Banh Mi Panzanella Salad

Print Recipe
Course Salad
Cuisine Asian

Ingredients
  

For the Tofu

  • 1 lb Firm tofu cut into 1" cubes, dried w/paper towel
  • 2 tbsp Lemongrass minced
  • 2 tbsp Soy sauce, low sodium
  • 2 tbsp Honey
  • 2 tbsp Fish sauce
  • 1 tbsp Canola oil

For Hoisin-Honey Sauce

  • 1 tbsp Hoisin sauce
  • 1 tbsp Rice wine vinegar
  • 1 tbsp Honey
  • 1.5 tsp Toasted sesame oil
  • 2 tsp Soy sauce low sodium

For Chili Mayo

  • ¼ cup Mayonnaise
  • 3 tbsp Sriracha
  • 1 tbsp Rice wine vinegar

For Salad

  • 1 ea Loaf French bread cubed, lightly toasted
  • ½ ea Cucumber thinly sliced
  • 2 ea Jalapenos Stemmed, seeded, thinly sliced
  • ⅓ cup Cilantro leaves & stems
  • Pickled carrots & daikon
  • Mixed greens

Instructions
 

For Tofu

  • Place cut tofu on a sheet tray lined with paper towels. Cover with paper towels and press gently to remove excess moisture.
  • Transfer tofu to a zip lock bag. In a small bowl, mix lemongrass, soy sauce, honey & fish sauce. Pour marinade over tofu, marinate overnight.
  • Drain tofu and pat dry. Heat oil in a non-stick skillet and add tofu and cook until crispy, set aside.

For Salad

  • Combine tofu, bread, cucumber, jalapenos, cilantro, mixed greens and drained pickled vegetables. Drizzle with hoisin-honey sauce and toss again to coat. Transfer to a salad plate. Drizzle with chili mayonnaise, top with more fresh herbs and chopped nuts.

Bao Buns (2 ways)

Print Recipe
Course Appetizer, Side Dish, Snack
Cuisine Asian, Chinese

Ingredients
  

Bao Buns 1

  • 1 ½ cup flour
  • ⅔ cup powdered milk
  • ½ tsp baking powder
  • ¾ tsp yeast
  • 1 ¾ tbsp sugar
  • 1 ¾ tbsp vegetable oil
  • ½ cup water
  • 3 tbsp water

Bao Buns 2

  • ½ cup warm milk
  • 1 tbsp active dry yeast
  • 2 tbsp sugar
  • 2 tbsp vegetable oil

mix well, let sit for 5-10 minutes. In a separate bowl add:

  • 2 ½ cup a.p. flour
  • 2 tbsp sugar
  • 1 ½ tsp baking powder
  • ¼ tsp salt

Instructions
 

  • Add wet ingredients, mix and knead for 3-4 minutes.
  • Form into ball, let triple in volume, about 2 hours.
  • Punch down dough, roll out, cut out circles (approx. 16).
  • Brush with oil, fold in half moon shapes.
  • Lightly roll/press each bao.
  • Line a steamer tray with parchment. Place bao on paper, cover, and let rise 30 minutes.
  • Steam for 8-10 minutes, and serve.

Notes

  • Char Siu pork, cilantro leaves, red chili, toasted rice powder.
  • Hoisin-glazed portobello, honey-kewpie-sriracha mayo.
  • Curry fried chicken katsu, pickled red onion, mint.
  • Spicy fried chicken katsu, cilantro, pickled cucumber, avocado, sesame seeds.

Banh Mi Pork Sandwich

Print Recipe
Course Main Course
Cuisine Asian

Ingredients
  

  • 2 lb Pork butt, cut into ¼" steaks You can also use chicken, steak, ss crab, or fish
  • ½ cup minced lemongrass
  • ½ cup sugar
  • 3 tbsp fish sauce
  • 1 ½ tbsp black pepper
  • 5 ea shallots, minced
  • 1 tbsp minced garlic
  • 2 tsp sesame oil
  • 2 tbsp sweet soy sauce
  • 2 tbsp oil

Instructions
 

  • Marinate pork butt over-night. Char grill to serve.

Notes

Serve with baguettes, sriracha mayo, pickled daikon & carrots, course chopped cilantro, thin-sliced onion, pickled cucumber slices, spreadable pate, head cheese, Maggi seasoning to finish.

Basic Stir Fry

Print Recipe
Course Main Course, Side Dish
Cuisine Asian

Ingredients
  

  • ¼ cup Sake
  • 1 tbsp fermented black beans rinsed & finely chopped
  • 1 tbsp oil
  • 1 ½ tbsp minced ginger
  • 1 tbsp sugar
  • 2 ea dried red chilies
  • 1 ea garlic clove, sliced
  • 1 lb thin asparagus, cut into 1" pieces
  • 2 ea scallions, thinly sliced
  • ½ tsp toasted sesame seeds
  • salt
  • sesame oil for drizzling

Instructions
 

  • Whisk sake and black beans in a bowl.
  • Heat oil in wok, add ginger, sugar, chilies and garlic. Stir fry until fragrant, about 30 seconds.
  • Add asparagus and cook 2 minutes.
  • Add sake mixture and cook until asparagus are tender-crisp, about 1-2 minutes.
  • Add scallions and sesame seeds. Season, plate, and drizzle with sesame oil.

Basic Ramen Noodle Stock

Print Recipe
Course Appetizer, Main Course, Soup
Cuisine Asian

Ingredients
  

  • 2 lb pork knuckles and rib bones, or pork butt
  • 2 lb chicken thighs
  • 1 ea onion, quartered
  • 1 ea leek, green part, chopped; or scallions
  • 1 oz ginger, about the size of a ping pong ball, sliced
  • ½ head garlic
  • 4 inch square of kombu
  • 1 tsp salt

Instructions
 

  • Have a butcher crack the pork knuckles.
  • Hack the chicken thighs into 3-4 pieces.
  • Boil both for one minute in water. Drain & rinse. Clean the pot.
  • Return meat into the clean pot.
  • Add onion, leek, garlic, ginger and kombu.
  • Add water to cover by 1 inch, bring to a boil and simmer gently for 7 hours, adding water as needed to keep bones covered.
  • Strain stock through cheesecloth. Season with salt, let cool.

Notes

Soy Sauce flavored Ramen
Soy sauce, sweet simmered bamboo shoots, simmered pork slices, scallions, chukasoba noodles, roasted garlic paste, simmered pork broth.
Miso flavored Ramen
1 tbsp soybean miso
1 cup sweet white miso
2 tsp chili-bean sauce
Pinch of sansho pepper
2 cloves crushed garlic, sauteed in hot lard or vegetable oil for 5 minutes-set aside
Simmered pork slices
Simmered bamboo shoots
Nori sheets shredded into 2" lengths
Chukasoba noodles
Roasted garlic paste
Cilantro leaves